21
Nov

Cooking Workshop Byron Bay Open Table

I had a wonderful time the other day. 15 gorgeous girls rocked up at my doorstep ready to cook up a storm.  They arrived to celebrate Kristy’s hens party and wanted an experience of a different kind. Instead of the usual ‘cringe and binge’ hens party, they opted for a canapé cooking workshop with champagne. It was a unique and fun day with raucous laughter, bubbly and naughty, spirited and light with tasty bites shared. Wow! I thought, these girls will not suffer from hangovers or memory loss or bankrupted wallets but they might suffer a bellyache from all the joy and fun.  I was prepared for a wild cooking time, this was a hens party after all. The girls needn’t have worried as my motto remains ‘what happens in my kitchen stays in my kitchen’.

 

 

HEN’S PARTY MENU  

 

 

FUN COOKING WORKSHOP

 

  

ROVING CANAPE

 

 

SPICY CHICKEN SALAD IN WONTON

 

HALUMI PARCELS SERVED W/ BABA GANUSH

 

MUSHROOM + FETTA CHEESE PUFF PASTRY TARTLET

 

SPRING ROSTI WITH HERBED BARRAMUNDI+ SPOON SALAD

 

 *One off selected recipe- Try this fun easy recipe at your next dinner party 

 

HALOUMI PARCELS

 

5-10 sheets of filo pastry cut in a half to form a square

200gr Haloumi cheese

2 Medium sized ripe tomato

¼ mint leaves

2/3 garlic clove [depending how strong you would like the flavour]

Salt + pepper

90ml oil OR 90 gr melted butter.

 

1. Cover the pastry sheet with damped cloth

2. Dice the haloumi into small strips

3. Dice the tomatoes and let it rest in a sieve to release the liquid for 2 minutes

4. In a Mortal and pestle pound the garlic, mint leaves, pinch of salt + pepper to a paste.

5. Add the paste to the tomatoes + haloumi and mix well.

6. Take out a half-filo sheet each time and brush with oil/ melted butter

7. Place 1tbs of the filling [1 cm in from the base and side of the strip, fold the end of the filo over the filling, fold in the sides and roll to the end of the strip tightly to form a cigar shaped parcel.

Repeat the process with the remaining ingredients

8. Grease a large non-stick pan and cook the parcels over medium heat until the undersides are golden brown, then flip over to cook the other side.

Serve warm with Baba ganush

🙂

 

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